Keto Steak and Blue Cheese Salad

Skirt steak and flank steak are inexpensive cuts, and they taste super flavorful when marinated for a bit. I dropped this one in some simple oil and vinegar, used a great steak rub and seared both sides. Butter lettuce, crunchy cucumbers, creamy homemade blue cheese dressing and this spectacular steak and you have a main course keto steak blue cheese salad!

Keto Steak and Blue Cheese Salad

Yield – 2 servings

Ingredients:

1/2 pound skirt or flank steak

4 cups iceberg lettuce

1/4 english cucumber (you can use regular but I like the seedless)

4 tbsp blue cheese dressing

2 tbsp blue cheese crumbles

2 tsp green onion

salt and pepper to taste

1 tbsp montreal steak seasoning

1 tbsp worchestershire sauce

2 tbsp extra virgin olive oil

For Blue Cheese Dressing:

1/2 cup homemade mayo

1/2 cup heavy cream

1 tbsp red wine vinegar

2 tbsp sour cream

1/3 cup blue cheese crumbles

salt and pepper to taste

Preparation

Begin by marinating steak in 1 tbsp. olive oil, worchestershire and montreal steak seasoning sprinkled over the meat. Place in a sealed bag or dish and refrigerate for at least an hour. Remove from refrigerator for cooking.

Add remaining olive oil to a grill pan over medium high heat. Add meat to pan and cook for approximately 3-4 minutes on each side until seared on the outside but still pink on the inside. Remove from pan and allow to rest for 5 minutes.

While meat is resting, add chopped lettuce, blue cheese crumbles, green onion and chopped English cucumber to a bowl. Cut cooked steak against the grain into 1/2″ thick slices. Add to the top of the salad. Season with salt and pepper.

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